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ness

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We have been eating good in the Billet hood. Just haven't been posting. Will add a couple today to the thread. A couple of weeks ago we did a pork rib roast in the trager. Didn't take long juicy with a tiny blush of pink. Pulled at 140, tented it then a rest. Did a sauce while it was resting. Dried cranberries in bourbon and butter. Geeze it was very good,

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   Then last week a pair of pies on the trager. Some of the pork from the roast, pineapple, cilantro, jalapeno some tomato sauce and lots of mozzarella. Store bought crust as we were in a hurry that day. Temperature set at 450. Watched until the cheese peaks started to toast. Checked the bottom it was doing the same. Perfect!

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        Today's meal on the hunting forums, small furry creatures 😁.

"We have met the enemy and it is us",

Pogo

   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend"

Lefty Kreh

    " Never display your knowledge, you only share it"

Lefty Kreh

         "Eat more bass and there will be more room for walleye to grow!"

BilletHead

    " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting"

BilletHead

  P.S. "May your fences be short or hope you have long legs"

BilletHead

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On 5/17/2024 at 9:19 AM, ness said:

When I was a kid, the ultimate in fancy breakfast was Eggs Benedict. My mom never made it, but my sister, brother and me always jokingly asked for it when we went out. And, in those days, going out was very rare. 

We do it now occasionally as kind of a special treat. Occasionally because the Hollandaise sauce recipe has a whole stick of butter in it :D We do a blender Hollandaise that is really easy. Anyhoo...

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Always like Hollandaise sauce over baked salmon.  

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58 minutes ago, Quillback said:

Always like Hollandaise sauce over baked salmon.  

Or, asparagus too. 

John

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Have I ever told you all how much we love temperate bass?IMG_20240604_101119070.jpgIMG_20240604_102638921_HDR.jpgIMG_20240604_160936721.jpgIMG_20240604_161807652.jpgIMG_20240604_162249045.jpg

"We have met the enemy and it is us",

Pogo

   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend"

Lefty Kreh

    " Never display your knowledge, you only share it"

Lefty Kreh

         "Eat more bass and there will be more room for walleye to grow!"

BilletHead

    " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting"

BilletHead

  P.S. "May your fences be short or hope you have long legs"

BilletHead

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7 minutes ago, snagged in outlet 3 said:

Can you share that recipe please?

You betcha

Blender Hollandaise Sauce

Ingredients
3 egg yolks
1 tablespoon lemon juice (measure this!)
1 pinch cayenne or dash Tabasco
¼ teaspoon Dijon (optional)
½ cup (1 stick) butter

Directions
1. Melt the butter in a saucepan over medium heat until bubbling hot.
2. Combine egg yolks, juice and cayenne in a blender. Cover and blend for about 5 seconds.
3. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream and blend until thickened.

John

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On 6/3/2024 at 12:26 AM, rps said:

Hey people! Wake up! Even salads are fun!

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We're overrun with lettuce right now, and having plenty of salads! Giving most away to neighbors and friends at the old salt mine. Basic with Red Salad Bowl and Slo Bolt lettuce:

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We do chicken lettuce wraps, or as one of the local restaurants calls it on their menu, 'Lettuce Wrapped with Chicken' :D. But, we don't always wrap

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And, turkey burgers. We've been tweaking this recipe and have it just the way we like it now.

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Next time, this'll be with Marty-Q sauce!

John

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